Carrot And Ginger Soup With White Wine

• 2 lbs carrots
• 1/2 cup butter, unsalted
• 1 cup sweet onion, chopped
• 1/2 cup fresh ginger, grated
• 4 garlic cloves, minced
• 7 cups chicken broth
• 1 cup white wine, cooking type
• 1 lemon, juice of
• 1 pinch cayenne pepper
• 1/4 teaspoon curry powder
• 1/4 teaspoon nutmeg
• optional
• fresh parsley or chives, and
• sour cream, to garnish

1. Cook carrots in large pot. Puree and set aside.
2. Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
3. Stir in pureed carrots, broth and wine.
4. Bring to a boil and then reduce to medium heat.
5. Simmer for 45 minutes, stirring occasionally.
6. Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
7. Ladle into soup bowls. Serve hot or chilled.
8. Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
9. Refrigerate any leftovers.

carrots, butter, sweet onion, fresh ginger, garlic, chicken broth, white wine, lemon, cayenne pepper, curry powder, nutmeg, parsley, sour cream

Taken from www.food.com/recipe/carrot-and-ginger-soup-with-white-wine-377564 (may not work)